hot artichoke bake
"this delectable recipe will have you reaching for more, but make sure to grab a new chip, don't double dip!"
2 6-oz jars of artichoke hearts (i use one 13.something-oz can (wholefoods 365 brand)), drained and roughly chopped
1/2 cup faux-mayonnaise
1/2 cup non-dairy cream cheese
1/4 tsp salt
1/4 tsp black pepper
4 tblsp soy Parmesan cheese.
Preheat oven to 350°. In a large bowl, combine the artichoke hearts, mayonnaise, cream cheese, salt, pepper, and 2 tblsp of soy Parmesan. Mix together well and spoon into an 8 x 8-inch baking dish (i use a 600ml pyrex baking dish. it is smaller and looks much nicer). Sprinkle top with remaining soy Parmesan and bake for 25 to 30 minutes or until top begins to brown.
ohyumyumyum!! i eat it with crackers.
1 T olive oil
1 large onion chopped
2 cloves of garlic chopped
1 t of curry powder (I used more and I added some extra turmeric)
6 medium carrots, roughly chopped
4 large sticks of celery, cut into pieces
4 C of water
seasalt to tast
(I also added a bit of fresh thyme and cilantro from my garden right at the end of cooking)
Fry tht onion and garlic in the oil for a few minutes and then add the curry powder and stir to release the flavours. Add the carrots, celery, and water and cook gently until the vegetables are tender (I cooked it for about an hour). Whizz up in a blender/food procesor until smooth and add salt.
tempeh + crockpot = ?
anyone have experience with this?
crispy fried tofu
one block extra firm tofu
any spices or herbs you like (i used basil leaves, thyme, garlic salt, soul food seasoning which is basically salt, pepper, paprika and garlic, salt, and ground pepper)
cut tofu into slices, mix corn meal and spices in a bowl, coat tofu slices with mix and then fry in pan with olive oil, flip slices when brown, place on plate with paper towel (to soak up the excess oil) let cool, and enjoy :)
x-posted in veganpeople and cheapvegan
Question is: For the egg, could I use ENER-G? I'm really craving some good ol' beer battered, greasy fried onion rings. Or, if anyone has other tried and true recipes, that would be cool too.
Time to make my own mix! Here's what I came up with to emulate the Fantastic Foods brand mix (this amount is a little more than I needed to season a pound of tofu with roughly an equal amount of vegetables):
1 Tbsp. no-salt herb/spice blend*
2 Tbsp. nutritional yeast (small flake--use more if you're using large flake)
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. turmeric (this makes it fairly light, as I like it--add more if you want more yellow color/bitter flavor)
1 tsp. salt
Shake everything up in a little jar and sprinkle it into your scramble until it tastes right. Add something hot if you're sassy like that.
* I used Mrs. Dash original blend, which I can't recommend for this purpose because of the citrus peel that's in there (doesn't do it for me in a scramble). Maybe her onion & herb blend or another brand entirely? I'd love to hear anyone's recommendations since this one definitely didn't have the flavor I was going for.
I figure I'll tweak this recipe a little more and then make a big batch to keep on hand and use as needed.
But i've run out of Nuttelex (vegan margarine)
Is there a way to make white sauce/cheesy sauce (with nut. yeast) for lasagne without using margarine?
Can i just use oil in replacement?
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sm-med onions, as many as you like, peeled
1)Cut off the top 1/3 of the onion. Save the top!
2)With a small knife, cut out the middle layers of the onion, leaving a cavity so that you have what sort of looks like an onion cup. Don't cut too many layers out, just enough to hold about 2-4TB of filling, depending on how big your onion is. Set the onion innards (lol) aside.
3)Add about 1.5TB of margerine (or balsamic, or both!), 1/2 to 3/4 of a stock cube or about 1tsp of powder (use your judgement). A good rule of thumb for this bit is that the fillings should fill the cavity.
4)Replace the top of the onion and wrap very very tightly in foil (you don't want any of those lovely juices to escape!). (At this point, you can use the part you cut out in a foil packet with other veggies on the BBQ. I reccomend BBQing them in italian dressing!)
5)Toss it onto the grill and barbeque until it's tender when you poke the foil with your finger
6) Open it up, reserving the juices in the serving bowl and cut into chunks. Voila!
Some other ideas for fillings/seasonings:
*toss in a clove of roasted or unroasted garlic!
*try a tiny bit of Marmite (yeast extract)instead of balsamic
*Braggs instead of balsamic
*pretty much anything you want!
If anyone makes this, let me know what you thought!
My grandmother is retired, but she bakes, decorates, and sells cakes in her free time to make some extra money. Every holiday, she makes me this maple-walnut cake:
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Beer-battered haggis bites with whiskey-mustard dip
Combine for batter:
black pepper and sea salt to taste
paprika or cayenne to taste
2TB dijon mustard
1) Form the haggis into walnut size balls and batter them.
2) Heat an inch or so of oil and fry each ball, 1 by 1 until golden
3) Drain and serve!
This jellymaking thing is addictive. So fun and easy, especially with the inversion method.